Pico de Gallo or Salsa Fresca is basically a fancy name for a fresh condiment, typically consisting of fresh tomato, onion, cilantro, lemon or lime juice along with a kick from a jalapeño or Serrano pepper.

My recipe for pico de gallo is fresh, flavorful and not-so-surprisingly addictive! It has turned tomato haters into tomato lovers (I promise!), it’s just that good!

In the summertime, I make this all.the.time. My family absolutely LOVES it. We like it to scoop it up with corn tortilla chips, spoon it on fajitas, tacos or nachos. I like to mix the leftovers with mashed avocados for a delicious guac!

Wash up 3 Roma tomatoes. Cut in half, remove the seeds and stem parts. Then slice into strips and dice small so they are roughly the same size.

Then, in a medium bowl, throw in the diced tomatoes, red onions, green onions, minced jalapeno, garlic and chopped fresh cilantro along with 1/2 teaspoon kosher salt. I discard majority of the seeds and white membrane of the jalapeño before slicing and dicing.

Oh and remember to immediately wash your hands after handling the jalapeno. Because if you don’t and accidently touch your eyes, you’ll be sorry. Also, the skin on my fingers and hands (whatever part that has touched the pepper) starts to burn after a while, so I always wash up.

Next, squeeze in the juice of half a lime.

And drizzle in about a teaspoon of olive oil.

Stir the pico de gallo well and either serve immediately or cover with plastic wrap and let it do it’s thing in the fridge for 30 minutes or so.

Serve with tortilla chips, on your favorite chili, inside tacos, fajitas or on top of nachos! You can’t go wrong with this pico de gallo! It’s simply the best!

Enjoy! And if you give this Pico de Gallo recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

This was perfect in chicken soup. Chick broth of choice. Shred chick rotisserie is easiest. Put spoon cooked rice. Spoon of pico ladle on chicken soup and a few slices of avocado. Fresh and so good. Thanks for recipe!!

Hi Charlene, as far as the tomatoes go you’ll need around a pound which can be 3 to 4 depending on size. You’ll want around a 1/4 cup diced red onion and a tablespoon of finely diced (seeded for less heat) jalapeño. The rest of the ingredients are pretty precise, but I’ll edit the recipe to add these specifics. I hope this helps! Enjoy! 🙂

Welcome!

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!